In a large non-reactive skillet (fish should fit in a single layer) combine wine, water, celery, onion, bouquet garni, hot pepper sauce, salt and lemon pulp. Bring to a boil and reduce to simmer for 10 minutes. Place the fish in the pan in a single layer. Cover with a sheet of parchment paper (or wax paper). Poach over low heat for 5 to 7 minutes or just until the fish is cooked through. Remove from the skillet to a side dish.Make the dressing and drizzle over.May be served warm, room temperature or chilled.6 servings.
Honey Lime Dressing